Thai Coconut Soup (Tom Kha Gai)

Ingredients:

3 (13.5 ounce) cans of coconut milk
3 cups of vegetable stock
2 stalks of lemon grass sliced in 1-inch pieces
5 kaffir lime leaves (ripped)
3-inch piece of ginger cut into 3 pieces
8 ounces of fresh mushrooms sliced thin
8 ounces of firm tofu pressed and cut into ½ inch cubes
3 Tablespoons of sugar
12 ounces of grape tomatoes cut in half
Juice of two limes
1 Tablespoon of olive oil
2 Tablespoons of Tangy Garlic Onion
2 teaspoons of red curry paste
½ cup of cilantro chopped

Place coconut milk, vegetable broth, lime leaves, lemon grass, sugar, Tangy Garlic Onion and red curry paste in a pot. Heat the oil in a frying pan. Add the chunks of tofu. Fry until golden. Add tofu to the soup. Lightly sauté the fresh ginger in the frying pan to release the flavor. Add ginger to the soup. Add the mushrooms to the soup. Simmer for 5 minutes. Add the lime juice, cilantro, and tomatoes. Serve hot. Makes 4 servings. Chicken can be substituted for the tofu. Enjoy!